Tandoori Beet Soup

Why I love it

Vegan soup recipes are a must for survival in the winter. If you love beets, this is for you. It’s bright, it’s creamy, it’s everything. The flavors of the different spices come together to form the perfect spoonful. Serve it with some vegan bread like pita or naan and you’re living. Nothing can BEET this soup. 

Ingredients

Beet Soup

•3 beets 

•1 1/2 cups water 

•4.5 ounces canned coconut milk 

•1 tsp red Thai curry paste (I used Thai Kitchen)

•1 tsp vegetable base (I used Better than Bouillon)

•1 tbsp onion powder

•1 tbsp garlic powder 

•1/2 tsp turmeric

•1/2 tsp cumin

•1/4 tsp cayenne powder

•1/4 tsp cinnamon

•1/4 tsp ground clove 

•1 1/2 tbsps sugar 

•1 tbsp lemon juice 

•Olive oil to taste 

•Salt and pepper to taste 

•Optional topping: cilantro 

Tandoori Chickpeas

•1 can of chickpeas 

•1 tbsp sugar

•1 1/2 tbsps olive oil 

•1/2 tbsp cumin

•1/2 tbsp garlic powder

•1/2 tbsp paprika 

•1/2 tbsp ground ginger 

•Salt and pepper to taste

Cashew Cream

•3/4 cup cashews soaked overnight in water

•1/2 cup water

•1 tsp salt

Replacements

You can substitute in your favorite spice blend or you can use lime juice instead of lemon juice.

Recipe

1. Peel and dice your beets and set aside.

2. Add the onion powder, garlic powder, turmeric, cumin, cayenne, cinnamon, and clove to a large pot with olive oil. Cook for 5 minutes or until the spices are toasted.

3. Mix in the water, coconut milk, red Thai curry paste, vegetable base, and beets. Bring it to a boil then lower to a simmer and cover for 25 minutes.

4. Meanwhile, make your chickpeas by tossing them with olive oil, sugar, cumin, garlic powder, paprika, ground ginger, salt, and pepper. Air fry for 7 minutes on 400 F or bake for 15 minutes on 400 F with flipping halfway through. Set aside to top with the soup. 

5. When the soup has finished cooking, stir in sugar, lemon juice, salt, and pepper to taste. Let it cool and blend it.

6. Make the cashew cream by blending together the cashews, water, and salt. 

7. Top the blended soup with the chickpeas and cashew cream swirls. Enjoy!